three-flavored sizzling rice soup

Name: Three-flavored Sizzling Rice Soup
Prep time: 30 min
Cook time: 2 h
Yield: 6
Cuisine: Chinese
Ingredients: 1/2 cup(s) black dried mushrooms, stems removed; 1/2 cup(s) chicken breast, sliced thin; 1/4 cup(s) pork, sliced thin; - boiling water; 6 cup(s) chicken stock; 1 cup(s) mushroom stock; 1/4 cup(s) bamboo shoots, sliced thin; 1/2 cup(s) pea pods (snow peas); 1/2 cup(s) fresh shrimp, shelled, de veined, and cut into quarters; 1 teaspoon(s) salt; 1 tablespoon(s) light soy sauce; 1 tablespoon(s) sesame seed oil; 2 cup(s) oil for deep frying; 2 cup(s) rice crispy snack

19 Pinches 1 Photo

J. White Harris

Gallatin, TN

Updated on Jul 22, 2016

Sizzling rice is the crust of the cooked rice. When it is deep fried it can be served as an hors d’oeuvre and in many other dishes. Put the soup in a soup terrain and add the hot rice into the soup at the table for a dramatic presentation.

Rate

prep time 30 Min

cook time 2 Hr

method Stove Top

yield 6 serving(s)

Ingredients

1/2 cup black dried mushrooms, stems removed
1/2 cup chicken breast, sliced thin
1/4 cup pork, sliced thin
- boiling water
6 cups chicken stock
1 cup mushroom stock
1/4 cup bamboo shoots, sliced thin
1/2 cup pea pods (snow peas)
1/2 cup fresh shrimp, shelled, de veined, and cut into quarters
1 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon sesame seed oil
2 cups oil for deep frying
2 cups rice crispy snack

How To Make three-flavored sizzling rice soup

Step 1

Soak mushrooms in boiling water 1 hour. Simmer in the liquid 1 hour more. Strain liquid carefully into a bowl. Reserve 1 cup. Discard residue. Quarter mushrooms. Set aside.

Step 2

Put chicken and pork into boiling water. Cook until color changes. Rinse in cold water until clear. Drain.
Step 3

Add stock to mushroom stock in saucepan. Boil. Add chicken and pork, mushrooms, and bamboo shoots. Then add pea pods and shrimp. Bring to boil again.
Step 4

Season with salt and soy sauce. Add sesame seed oil. Bring to boil. Remove to tureen or bowl.
Step 5

Heat oil in wok to 400 degrees. Add Rice Crispy snack, one cup at a time. (Remember to wait until oil stops bubbling between additions.) Deep-fry until it puffs and becomes golden brown. Drain.
Step 6

Pour hot sizzling rice into soup serving bowl at the table for a dramatic presentation. Note: This may be prepared in advance through step 2. Do not freeze.
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